THE NEW YORKER nearly everywhere. In the old days, there was a great pother made about "bottlings" of Bass. So-and-So's bot- tling was better than someone else's, and all that. There was some effort made to spur our interest in Bass bot- tlings after repeal, but that has happily died. Bass is Bass, whether it's Dog's Head or White Label, if you ask me. We ha ve Bass's No.1, better known as Barley Wine, with us now in a few places. It is the most barleyish of beers, and the word "wine" in this connec- tion is hardly misplaced. Barley Wine has the same peculiar, burnished-gold color of Bass's ale, but, I am glad to say, lacks the excessive carbonation of bottled Bass and possesses a much greater intensity of fiavor-a winter beer, if ever there was one. Charles & Company have it, as well as the Mon- terey Delicatessen, 707 Amsterdam Avenue, and you can have it over the bar at Gilhuly's, Eighth Avenue near 46th Street; the Dublin Grill, Broad- way and 49th; and Jack and Charlie's. TESS-KNOWN Foreign Beers Worth L Trying: Carnegie's Swedish stout -at Scandinavian restaurants, and Kerr's, 6004 Eighth Avenue, Brook- lyn. . . . A delicious dark beer is Ring- nes Bok Beer, from Oslo, brought in, mainly for Norwegians, by Strohmeyer & Arpe, 139 Franklin Street. Call them at Walker 5-7110....And golden Tuborg, from Denmark, to be found at most of the Scandinavian places. But where, oh, where, is glori- ous Carlsberg, its deeper-tinted Danish sister, one of the finest of them all? The nearest bit of U. S. territory I know where it can be obtained (and at ten cents the generous, foaming seidel) is Joe Petersen's Bar, St. Thomas, Vir- gin Islands-something for winter so- journers to remember. -T. M. o HOW'S THAT AGAIN DEPARTMENT? [A letter tf> the editor of Advertising & Selling] The difficulty with some of us is-at least it is my difficulty-that we deal with problems so much in the abstract, and with technical and rather involved minds, which must necessarily be so on account of our involved problems, that we become so reconciled to the use of terms com- mensurate with the problem, that unless we stop to think when we write adver- tisements oÍ this kind, we are apt to fail to put our minds in the position they should be, to properly approach the prob- lem. ALFRED P. SLOAN, JR., president, General Motors Corporation, New York. . W AY out yonder in Iowa, where the corn grows so tall it tickles the sky, Iivesa tribe of pigs called Red Chinas. . 1); ('ì ,'" ( , { a. . . . - ''', , " , .5 J .,-, 41 .:f - - ..., ,,- - ." ..,. - - - "',., -. - ,....". - - 4' Q . w hen they're whisked into the Quzck- Freezing machine. At that split-second- zingo!-these chops are subjected to Arctic cold applied with the speed of light! At that instant, for those chops, Time suddenly stops! The freshness and flavor are miraculously caught in mid-air and held for you! E very glorious wisp is imprisoned-held in toto-until you re r ad y to revel in the juicy goodness of an Iowa-fresh pork chop. Please remember that every Birds Eye Pork Chop is just as meaty and tender as the next. N ever is one less flavorsome than another. Never wiII you have to draw a beady eye on the butcher to see that you get the prize cut. In Birds Eye all cuts are prizes. No fooling. All are center cuts. And all are trimmed of ex- cess fat and bone. (You pay for this vvaste in ordinary chops.) Why not try them? See if ever in your married (or single) life you've served (or eaten) such plump, delicious pork chops as Birds Eye. There are more than four dozen kinds of Birds Eye fruits,-vegetables, sea foods, poultry and meats. To get the name of your nearest Birds Eye dealer call WIck- ersham 2-7248. BIRDS EYE FROSTED · FOODS They're the most pampered little pigs that ever waddled on four legs. We keep them clean as a dress shirt bosom. We feed them with a lavish hand. In a state where corn is so thick you have to walk wi th a scythe in your hand the little fellows are really in Pig Paradise. Corn for breakfast . . . corn for dinner . . . corn for supper. Corn every day for a year until they become the sweetest, tenderest piggies that ever smiled at a farmer's wife. And you know, and we know, that the tenderer the pig the more flavorsome his.pork chops will be. '- ., "\ c' 'I' "..-1.d '('l' 7"r- t ß L 1 ' But here's the part that many a native New Yorker just won't swallow. It's the way we bring these carefully se- lected Red China Chops to your table so unbelievably fresh! Well-meaning friends give up and say the pigs fly all the way in from Iowa. The answer, though, is Birds Eye Quick- Freezing. Hardly are the chops cut and trimmed lEe. U'S'PA1' Off, Advertisement